|Beef||1 Pound, cubed|
|Onion||1 Large, chopped|
|Fresh tomatoes||1 1⁄2 Pound, chopped|
|Black pepper||1⁄4 Teaspoon|
|Hot red pepper||1 Pinch|
Peel the potatoes and cut into three-quarter inch cubes.
Drop into a pan of salted water and set aside.
In a large pan brown the meat in the butter.
Add the onion and saute until the onion is translucent.
Stir in the tomatoes and salt.
Cook over low heat, covered, about thirty to forty minutes or until the meat is tender.
Drain the potatoes and add them to the meat.
Cook another twenty minutes more or until the potatoes are tender.
Add a little more water if necessary.
Transfer to a serving bowl.
Sprinkle with the black and red pepper and serve with pilaf.